Masala chai is pretty much the national drink of India. Masala means spiced and chai means tea, so literally, spiced tea. There’s a chai-walla on just about every street corner in every city and you can get a tiny cup any time of day for about $0.10. If you order it in the US and it’s more bitter than sweet, it’s probably pretty authentic. We learned how to make masala chai in Udaipur and combined the recipe with Thai tea to make it unique.
2 cups water
1 cup milk (usually skim but I like 2%)
2 tsp sugar
1 tsp Thai tea mix*
0.5 tsp tea masala**
*Authentic masala chai uses assam tea powder. “Thai tea” mix as it’s called is usually ceylon and may contain other spices and food coloring.
**Tea masala is a specific spice mix for teas which you can find at any Indian grocery, online, or in some international supermarkets. Laxmi is a good brand. BONUS RECIPE! To make your own from scratch, add equal parts green cardamom, black pepper, cloves, nutmeg, mace, and ginger powder.
1. Heat water to a boil.
2. Add tea masala.
3. Wait 1 min. then add Thai tea and sugar.
4. Wait 1 min. then add milk.
5. Wait for a boil, then alternate the pot on and off the heat to go on and off a boil 6 times.
6. Let sit, covered, for 2 min.
7. Filter and enjoy. Add more sugar to taste (I add 1 extra tsp).